Cucumbers are rightfully considered the "kings" of the beds and the main ingredient of many winter preparations. The season of vegetables is fleeting, so housewives tend to close as much of this useful strategic product as possible for the winter. Canned cucumbers with mustard for the winter in jars will be an excellent alternative to traditional marinades and pickles. Crispy, elastic, with a piquant taste and aroma, such cucumbers can be safely served at the festive table - they will go with a bang! Moreover, the appetizer goes well with many hot and cold dishes, alcoholic drinks. We offer you original recipes cucumbers with mustard - without sterilization and with it, without vinegar, with the addition of various spices. With the help of our step-by-step recipes with photos, you can quickly and easily close cucumbers with mustard for the winter different ways. Have a delicious cucumber crunch!

Pickled cucumbers with mustard for the winter in jars - a simple step-by-step recipe with a photo

The spacious shelves of the pantry are lined with rows of jars of pickled and pickled cucumbers, and generous harvests continue to “arrive” from the beds. In this case, you will definitely need our simple step by step recipe cucumbers with mustard for the winter. The amount of ingredients indicated in the recipe is enough to prepare 7 - 8 half-liter jars of such a spicy fragrant snack. Cucumbers with mustard - delicious and natural!

Ingredients for harvesting cucumbers with mustard for the winter:

• cucumbers - 4 kg
• salt - 0.5 cups (200 ml)
• sugar - 1 cup
• refined vegetable oil - 1 cup
• vinegar 9% - 1 glass
• mustard powder - 1 tbsp.
• ground black pepper - 1 tbsp.

Step-by-step instructions for the recipe for cucumbers with mustard in jars:

Pickled cucumbers with mustard for the winter - a quick recipe without sterilization

Spices greatly enhance the taste fresh cucumbers, giving them spice, sharpness and a wonderful aroma. In addition, this recipe is quick and without sterilization, so a significant part of the nutrients and vitamins will remain in the fruit. Wooden barrels are usually used as containers for pickling cucumbers for the winter with mustard, however, glass jars are also perfect for this purpose. Such pickles with mustard are crispy and incredibly tasty. And you need to store them in a cool place - a cellar or a refrigerator.

For pickling cucumbers with mustard for the winter, we stock up on the following ingredients:

• cucumbers - 10 kg
• dill (umbrellas)
• garlic - 2 - 3 heads
• cherry, oak, black currant leaves
• horseradish root and leaves
• black peppercorns
• hot pepper - 1 - 2 pcs. (spicy - to taste)
• bay leaf
• salt - 300 - 400 gr.
• dry mustard - 0.5 cups
• water - 5 l

The order of pickling cucumbers with mustard for the winter:

1. Fresh cucumbers washed and soaked in cold water for 5 - 6 hours. During this time, we put the water to boil, which we then cool.
2. It is better to take three-liter jars for salting - they need to be washed clean. We lay out the bottom of each jar with layers of herbs and garlic, and tightly tamp the soaked cucumbers on top. Then again a layer of greens and garlic and again cucumbers until the jar is filled to the top.
3. The brine is prepared from boiled cooled water and salt. Add dry mustard (1 tbsp each) to each jar and fill with brine. Close with nylon lids and put in the cellar or refrigerator.

Such cold-salted cucumbers can be tasted after a month or wait for winter and even then “take your soul away”.

How to close cucumbers with mustard seeds without vinegar - a pickle recipe for the winter

Usually, vinegar is used to prepare the marinade, which is considered a natural preservative. However, in this cucumber recipe, we will do without vinegar and replace it with citric acid. And mustard seeds will give pickles spicy spicy taste and exquisite aroma. Close cucumbers with mustard seeds - and in winter you will only have to taste and enjoy their taste.

The list of ingredients for the recipe for cucumbers with mustard seeds for the winter:

• cucumbers - 2 kg
• dill umbrellas - 2 pcs.
• mustard grains - 1 tsp
• garlic - 3 pcs.
• black and white peppercorns - 4 - 5 pcs.
• bay leaf - 2 pcs.
• salt and sugar - 2 tbsp each
• citric acid - 2 tsp

A step-by-step description of harvesting pickles with mustard seeds for the winter:

1. We wash small cucumbers, cut off the tails and soak in water for 3-4 hours.
2. In sterilized clean jars we place dill umbrellas, bay leaf, sliced ​​\u200b\u200bgarlic, black and white peppers, mustard seeds.
3. After soaking, the cucumbers are tightly packed in a container (cut down) and carefully pour boiling water over.
4. After 15 minutes, drain the water and measure its volume. For each liter of drained water, add 2 tbsp. salt and sugar, bring to a boil and boil for 2 - 3 minutes.
5. Pour the brine into jars, into each of which we add 2 tsp. citric acid.
6. We roll up the lids and after cooling we put it in a cool place.

In Russia, pickles are loved by almost every family. Pickled cucumbers are the main snack of a family dinner or at holiday table. They go well with various side dishes, often used as an ingredient in a salad or served with first courses. To make cucumbers tasty, crispy and moderately salty, mustard is added.

Cucumbers with dry mustard for the winter without sterilization

Mustard is the main seasoning when harvesting pickled cucumbers for the winter. The appetizer, thanks to this, acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.

To do this, you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mostly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (possible with a small hill) spoon, 6 cloves of young garlic, salt - 250 g, currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step by step preparation:

1. Cucumbers must be thoroughly washed, cut off the ends and soaked in cool water for about two or three hours.
2. Fill an enamel pot with water, then add salt and boil the liquid for about 5 or 10 minutes.
3. Now you need to fill clean glass jars with half the cooked greens, chili peppers and garlic. In prepared jars, it is necessary to tightly lay cucumbers soaked in water, pour all this with the remaining greens.
4. Cucumbers with dry mustard in jars are poured with hot brine, which was boiled for several minutes.
5. Banks must be closed. When the salting has cooled, it should be moved to a cool place. The shelf life of such a snack is about six months.

Sterilized cucumbers with mustard

It may take 2 hours or more to harvest this method of pickles, but the end result will definitely please. The recipe for cucumbers with dry mustard for the winter is prepared using the following components: garlic clove - 3 pcs., Fresh cucumbers - 4 kg, horseradish - 1 leaf., Greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves - 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

1. Fresh green (with or without pimples) cucumbers must first be soaked in cool water for about 5 or 6 hours.
2. Boil water separately and let it cool down. In parallel, you need to prepare jars for spins (sterilize). To do this, you need a wide pan and a grid. Glass vessels are placed on the grid, neck down, where they must hold out for 30 minutes over the steam.
3. The following are placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
4. Next, you need to tightly tamp fresh cucumbers that have been pre-soaked.
5. The cooled boiled water should be salted and add 4.5 tablespoons of sugar, 100 gr. vinegar,
6. The last step is to close the jars with treated lids and hide either in the refrigerator or in the cellar / cellar. Pickles will be ready to eat already a month after spinning.

Cucumber salad with dry mustard

Fresh cucumbers can be pickled not whole, but made from them delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. The following products are required for the marinade: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.

Detailed description of pickling:

1. Green cucumbers should be thoroughly washed and cut into “pyataks” (thickness is about 1.5 cm.)
2. Set aside the cucumbers in a separate enamel bowl so that they lie for about 3 hours.
3. Chop dill and mix with pre-chopped garlic.
4. Combine all spices together sunflower oil and vinegar.
5. Arrange the vegetables in jars and close with special lids for salting.
6. The containers are placed in a pot of boiling water for mandatory sterilization, where they boil for about 15 minutes.
7. The final stage - the banks should be turned over and wrapped with warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. You will need the following ingredients: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, allspice and hot pepper, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.

Step by step preparation:

1. All vegetables must be washed well.
2. Cut the peppers into several pieces, having previously cleared the seeds. Then chop the garlic and chop the greens.
3. Glass vessels should be washed thoroughly with the addition of soda, then greens, garlic and spices should be put there. Cucumbers are tightly packed, to each other several times filled with hot water. After the first time, they must be covered with a lid.
4. Before the resulting liquid is drained into a separate container (later it will be needed for the brine), sugar and salt must be dissolved in it.
5. Next, mustard, vodka are added to each jar and poured with brine.
6. After that, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

herb cucumber recipe

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., spicy herbs.

Cooking:

1. First, soak the vegetables for 6 hours.
2. Now you can prepare containers for pickles: wash them, dry them and fill each of them with spices, herbs, put cucumbers in the same place and pour all this with brine.
3. Banks should be left to infuse at room temperature for a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the blanks will be ready for use.
4. If pickles are needed for the winter, then pour the filling into a saucepan, boil for about 10 minutes, pour back into jars and close with lids. Then you need to turn the containers over and wrap them with a warm towel.

Cucumbers with oak leaves

For this recipe, you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pieces, herbs, salt, garlic cloves - 1 piece, horseradish leaf.

Step by step conservation:

1. Vegetables are tightly packed in jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
2. The solution should cool down and then poured into all prepared containers with cucumbers. Next, the banks must be left to infuse for 2 days.
3. After the brine is drained from the cans into a separate pan and brought to a boil.
4. The last stage - the jars are once again filled with broth and rolled up with special lids.

Recipe for original cucumbers

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, rop with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.

Detailed procedure for this canning:

1. Pre-soaked cucumbers are stacked in jars along with greens in layers (it must first be divided equally).
2. At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
3. All containers for salting are filled with cold brine, adding the remaining spices there, and fermenting them for 2 or 3 days.
4. On the fourth day, the process is repeated: the brine is drained, brought to a boil, once again poured into jars and rolled up.

1. In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the spins.
2. When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be put at will.
3. In order to determine the sufficient amount of salt in the marinade, you can put there a raw egg. If it remains at the bottom, it means that the salt concentration is low, it floats - there is enough salt.
4. To prevent mold from forming on top of the jar, you can add horseradish roots.

Cucumbers in mustard filling is a very popular way of harvesting for the winter, for which you will need: vegetables and spices in the right proportion, sterilized jars and proven recipes with photos. This process is simple, and the treat is tasty and spicy. Not every housewife knows how to cook cucumber salad with mustard for the winter and stock up delicious snacks in the marinade. Learn all about how to prepare the famous treat.

How to cook cucumbers in mustard sauce

There are many conservation options, but there are general rules. So, it is better not to use vegetables of salad varieties - the treat will turn out to be soft and tasteless.. Cucumbers in mustard sauce will become strong due to the use of oak or cherry leaves. Preparation is carried out in two ways: by sterilization or three-fold filling.

Cucumber Recipes in Mustard Sauce

There are many ways to prepare this dish, but first you need to prepare all the ingredients and study the instructions with a photo. Recipes differ in a certain level of complexity, composition, and have differences in taste. You can once find the option of canning cucumbers and then cook according to an already proven recipe.

Pickles

Time: 40 minutes.

Calorie content of the dish: 49 kcal / 100 g.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Vegetables are firm, crispy and tasty. In this case, you can do without sterilization, reduce the total cooking time. For this and many other reasons, these canned cucumbers hosts especially like it. You can store them at home and in the cellar or refrigerator, as the marinade used is a good preservative.

Ingredients:

• gherkins -2.5 kg;
• hot pepper - half a piece;
• sweet pepper - 1 pc;
• parsley - 50 g;
• dill inflorescences - 6 branches;
• horseradish (leaves) -2 pcs;
• salt - 80 g;
• table vinegar (9%) - 200 g;
• garlic - 1 pc;
• mustard powder -1 tbsp.

Cooking method:

1. Horseradish, dill, 2 types of chopped pepper are laid out in a jar.
2. Vegetables are placed in it tightly.
3. Parsley, sliced ​​\u200b\u200bcloves of garlic are distributed on top.
4. Prepare the brine: boil water with salt after boiling for 5 minutes.
5. Boiling brine is poured into the jar.
6. The containers are covered with metal lids for 5 minutes.
7. The brine is drained, boiled again, the container is filled, left for the same time. The procedure is repeated twice.
8. Vinegar and mustard are added to the jar, additional spices (can be flavored with black pepper), the container is rolled up.

Pickled cucumbers in mustard dressing

Time: 3.5 days.
Servings: 10 persons.
Calorie content of the dish: 48 kcal / 100 g.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Cucumbers with mustard sauce – tasty dish, easy to prepare. The marinade will protect it from germs. Before cooking, it is best to soak vegetables in a large container of cold water overnight, and start the process in the morning. You can add a few ice cubes to the container. This method of preserving cucumbers is relevant for lovers of spicy taste.

Ingredients:

• water - 3 l;
• salt - 9 tbsp;
• dry mustard - 1.5 tbsp;
• gherkins - 2.5-3 kg;
• garlic - 1 pc;
• horseradish (leaves) - 2 pcs;
• dill seeds - to taste;
• hot pepper - half;
• currant or cherry leaves - to taste.

Cooking method:

1. Bring water to a boil, turn off, add salt and mustard.
2. Mix the ingredients, boil the liquid again.
3. Cool the brine.
4. Place gherkins, garlic, dill, horseradish, cherries and peppers in a jar.
5. Pour brine on top.
6. Leave the container with the contents for 3 days.
7. Boil the brine, pour hot into a jar, roll up. Crispy cucumbers are ready: they can be seen in the photo.

Cucumber salad with mustard

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 59 kcal / 100 g.

Cuisine: Russian.
Difficulty: medium.

This cucumber salad with mustard for the winter turns out to be a little spicy and at the same time like lovers of spicy taste. Overgrown vegetables are suitable for cooking. Additionally, you can use the seeds of other plants (coriander, dill) to taste. Preparing a treat is simple, following the recommendations below.

Ingredients:

• gherkins - 4 kg;
• garlic - 2 heads;
• parsley - 1 bunch;
• salt -3 tbsp;
• mustard -1 tbsp;
• vegetable oil -200 ml;
• sugar -1 glass;
• black pepper - 2 tbsp;
• table vinegar - 200 ml.

Cooking method:

1. Cut the gherkins into slices.
2. Chop garlic and parsley.
3. Place the gherkins in a basin, send all the spices there.
4. Boil for about 15 minutes.
5. Lay out in layers, sterilize, flavor vegetable oil, roll up.

Cucumbers with mustard for the winter without sterilization

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 56 kcal / 100 g.
Purpose: for lunch and dinner.
Cuisine: Russian.
Difficulty: medium.

With the help of some tricks, blanks are stored for a long time. Successful preservation methods include seaming pickles without a sterilization process.. They do not lose vitamins and microelements for a long time and are well preserved. It is easy to prepare cucumbers with mustard for the winter in jars according to the recipe described below. The main thing is to have all the necessary ingredients on hand.

Ingredients:

• gherkins - 2.5 kg;
• horseradish leaves, cherries, dill umbrellas, garlic feathers to taste;
• salt - 1 cup per 1.5 liters of water;
• dry mustard -1 tbsp.

Cooking method:

1. Arrange seasonings and gherkins in liter jars.
2. Pour them with a solution of salt and water, set aside for a couple of days.
3. Drain the liquid, pour the vegetables with water.
4. Pour out the rest of the seasonings, close the containers with nylon lids. Cucumbers in mustard are ready. Store this type of preservation in a cool place.

Video

Salted cucumbers with mustard

Ingredients:

With mustard, they are vigorous, incredibly crispy, prepared without much hassle and stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.

Salted cucumbers with mustard

Ingredients:

• cucumbers - 3 kg;
• spicy herbs - to taste;
• spices;
• dry mustard - 6 tbsp. spoons;
• garlic - 3 cloves;
• water - 4 l;
• salt - 3 tbsp. spoons.

Cooking

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time in vain, we prepare the jars: we wash them, dry them and fill each with spices and herbs. Then put the cucumbers and pour hot brine.

We leave the jars at room temperature for several days, after which we pour 2 tablespoons of dry mustard into each 3-liter jar, mix and leave for another 6 hours. This completes the process of pickling cucumbers with mustard, and they can be served on the table with boiled potatoes. If you are preparing a blank for the winter, then pour the brine into a saucepan, boil for 10 minutes, immediately pour it into jars, roll it up with lids, turn it over and wrap it in a warm blanket.

Ingredients:

• cucumbers - 10 kg;
• young garlic - 150 g;
• dill for preservation;
• horseradish and cherry leaves;
• Bay leaf;
• salt - 350 g;
• peppercorns;
• water - 5 l;
• mustard powder - 150 g;
• red hot pepper - to taste.

Cooking

To begin with, we wash the cucumbers and soak them for 6 hours with cold water. In the meantime, boil water in a separate pan and cool it. Banks are pre-washed and sterilized. Then we put spicy herbs, peeled garlic and pepper in each jar at the very bottom. We tamp the cucumbers on top. Pour salt into the cooled boiled water and stir well until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close it very tightly with a nylon lid. We remove the workpiece for storage in a cellar or other cool place. After about a month, pickles can already be eaten.

Ingredients:

• gherkins - 4 kg;
• granulated sugar - 1 tbsp.;
• vinegar - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• mustard powder - 2 tbsp. spoons;
• grated ginger root - 1 tbsp. a spoon;
• greens;
• garlic - 10 cloves;
• salt - 2 tbsp. spoons.

Cooking

To begin with, we wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour a little vinegar, vegetable oil and throw finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, we take sterilized liter jars, spread the prepared salad and pour the marinade on top. We sterilize each jar for 20 minutes, and then roll it up and leave it to cool upside down under a blanket.

Chopped cucumbers with mustard

Ingredients:

• cucumbers - 1 kg;
• onion - 150 g;
• table vinegar - 250 ml;
• dill greens;
• granulated sugar - 5 tbsp. spoons;
• mustard powder - 350 g;
• Bay leaf.

Cooking

First, wash the cucumbers well and dry them with a paper towel. Then we cut them into circles, add the onion, chopped in half rings and finely chopped dill. Next, we take a saucepan, pour table vinegar into it, throw dry, granulated sugar, bay leaf and pepper crushed in a mortar.

Bring to a boil and carefully place the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything back to a boil. After that, we shift the salad into sterilized jars, fill it with brine, roll it up and leave it to cool for about a night under a blanket.

Cucumbers in mustard filling for the winter: recipes differ only in the complete composition of spices. It is clear that for such a seaming, cucumbers themselves, salt and sugar, vinegar and mustard are needed. It is more traditional to cook cucumbers according to such recipes by cutting them into circles. But in principle, the method of slicing will not affect the final taste. So, you can choose the option of cutting vegetables that you like the most.

It is believed that cucumbers cooked with mustard are crispier. True, they need at least three months to insist. In this material, we have collected several cucumbers with mustard filling, which you can safely try to sell at home.

Cucumbers in mustard filling for the winter: recipes with photos

Recipe #1

Required:
Two kilograms of cucumbers;
120 grams of sugar;
150 ml vegetable oil;
Two tablespoons of salt;
A tablespoon of dry mustard;
A quarter tablespoon of ground pepper;
120 ml of table vinegar;

Cucumbers need to be washed very well. If the fruits are large, then they can be safely cut into circles. If the cucumbers are small, then it is better to cut them lengthwise into 2-4 parts. To prepare mustard filling, you need to mix together sugar and salt, pepper, mustard powder. Then add vegetable oil and vinegar to the sauce, mix well.

Pour the pre-cut cucumbers with filling and mix everything together. Now leave the cucumbers for a couple of hours. Arrange the fruits in pre-sterilized and prepared jars, pour mustard brine and cover with lids. Sterilize jars with seaming for another 20 minutes, then roll up with pre-sterilized lids.
Important! Jars should be capped immediately after sterilization while they are still hot. The salad should cool upside down and in a warm place, and then you can transfer it to a place of permanent storage.

Recipe #2

Required:
4 kg of fresh cucumbers;
250 ml of vegetable oil;
250 ml of 9% table vinegar;
2 tbsp. l. salt;
2 tbsp. l. natural mustard powder;
2 tbsp. l. chopped garlic;
2 tbsp. l. chopped fresh dill;
Half a tablespoon black ground pepper;
Half st. l. ground red pepper;

In this recipe for cooking cucumbers in mustard filling, there are more spices, but the taste also turns out to be amazing and delicate. You need to take cucumbers with pimples, they are best suited for canning. Cut into circles and place in a bowl.

Add garlic and dill, two types of pepper, all dry ingredients to the salad. Separately, mix the vinegar with vegetable oil and add to the salad. Mix all the ingredients and leave to infuse for three hours. At this time, sterilize cans for seaming, it is best to take cans from 0.5 to 1 liter. Put the salad in jars, put them in a saucepan and cover with lids. Sterilize for 15 minutes and then immediately.

Recipe #3

This is an option on how to cook cucumbers in mustard filling for the winter: recipes without sterilization. True, in this case, the banks are not rolled up with tin lids, but simply covered with plastic lids. But, on the other hand, they can be eaten within 2-4 months, which just includes the time of late autumn and the whole winter. You can cook separately.

Required:
2 kg of cucumbers;
2 tbsp. spoons of salt and 1 tbsp. l. mustard powder;
A pair of dill umbrellas;
One head of garlic, one hot pepper;
Leaves of currant, cherry and oak;

Rinse the cucumbers and cut off the ends from them. Put in a bucket and pour ice water for three hours. This is done so that the cucumbers are as crispy as possible even after canning. Then pour a liter of water into the pan and bring to a boil, add salt and mustard. Mix. Put half the greens, garlic, pepper in jars. Then tamp the cucumbers, put the rest of the herbs on top and pour the finished filling. Cover with capron lids. You can store these cucumbers in a cold place all winter, the first sample is taken after a month and a half.

All recipes for cooking cucumbers in mustard filling for the winter are simple and in many ways similar. Cucumbers can be salted whole, can be cut into 2-4 parts. But, the most traditional way for this type of seaming is to cut cucumbers into circles about half a centimeter thick. We wish you a fruitful harvest season and, of course, a delicious winter.